Bring a large pot of lightly salted water to boiling.
Crumble Gorgonzola cheese onto a sheet of parchment or waxed paper. Toss with cornstarch and set aside.
In a 10-inch nonstick skillet, heat ham over high heat until sizzling. Add frozen peas and heat through. Stir in crumbled Gorgonzola and the milk. Season with pepper.
Cook gnocchi in boiling water for 2 to 3 minutes, according to package directions. Drain, and toss with Gorgonzola sauce. Serve warm, sprinkled with Parmesan and freshly ground black pepper, if desired.